Roasting large cuts of meat can be nerve-racking. The cooking method seems easy but, unfortunately, it can all go wrong. To impress dinner guests and avoid an undercooked disaster, start with cuts that are easy to work with, buy an instant-read meat thermometer and get to know your oven. With practice, you'll soon have the courage to try expensive cuts such as beef prime rib and crown roast pork.
Roast pork tenderloin with prosciutto, sage and apples (pictured)
Fearing trichinosis, many people overcook pork, making it dry. It is recommended that pork be cooked to an internal temperature of 71 degrees Celsius but for an unfatty cut such as tenderloin, I prefer it slightly less done (but not if cooking it for children, pregnant women or those with compromised immune systems). You should remove a roast from the oven before it reaches the desired internal temperature because the meat continues to cook as it rests. This easy recipe comes from food stylist Rachael Macchiesi.
1 whole piece fresh pork tenderloin, about 600 grams
4-6 thin slices prosciutto
4-6 large sage leaves
